While it is not a commonly understood concept that wheat or gluten can cause blood sugar disorders, and certainly not as serious as type 1 diabetes, which involves the autoimmune destruction of the insulin producing beta cells in the pancreas, a sizable body of animal and human data points to exactly this causal link. [i]

Gluten, after all, is well known for adversely affecting gut health, and in the case of celiac disease, destroying the absorptive surface of the intestine through a hallmark autoimmune triggered process. In many ways, gluten opens up a ‘pandora’s box’ of autoimmunity by both triggering intestinal permeability – so-called ‘leaky gut’ – as well as providing over 23,000 unique, digestion resistant polypeptides which are capable of infiltrating the body causing systemic inflammation and the loss of immunological self-tolerance, i.e. the ability to distinguish self from non-self.

Adding to this increasingly dismal picture of what was once considered the ultimate poster child for ‘healthy food,’ a new study published in the PloS One may have uncovered a ‘missing’ link in understanding how wheat exerts its toxic effects.

Mayo Clinic researchers sought to elucidate the mechanism at play within the long observed link in both animal and human studies between dietary gluten and the pathogenesis of type 1 diabetes (T1D), focusing on the role of the gut microflora in mediating its diabetes promoting properties.

“Secondly, when the fecal microbiomes were compared, Bifidobacterium, Tannerella, and Barnesiella species were increased (p = 0.03, 0.02, and 0.02, respectively) in the microbiome of GCC [gluten-containing chow fed] mice, where as Akkermansia species was increased (p = 0.02) in the intestinal microbiomes of NOD [non-obese diabetic] mice fed GFC [gluten-free chows].

“Thirdly, both of the gluten-free chows that were evaluated, either egg white based (EW-GFC) or casein based (C-GFC), significantly reduced the incidence of hyperglycemia.”

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